NUTRITION

SERVINGS

INGREDIENTS

0.25 cup dry red lentils

9 oz extra firm tofu

0.25 tsp coconut oil

0.5 cup yellow onion

3 cloves garlic

1 tbsp fresh ginger

1 tbsp curry powder

1 tsp ground turmeric

0.5 tsp ground cumin

0.25 cup tomato puree

2 cups vegetable broth

0.5 tbsp full-fat coconut milk

1 cup fresh spinach

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

2 tbsp fresh cilantro

PREPARATION

• 1

  Press the extra firm tofu to remove excess moisture and cut into 1/2-inch cubes.

• 2

  Rinse the red lentils thoroughly under cold water until the water runs clear.

• 3

  Heat the coconut oil in a large pot over medium heat and sauté the onion until translucent.

• 4

  Stir in the minced garlic, grated ginger, curry powder, turmeric, and cumin, cooking for one minute until fragrant.

• 5

  Pour in the vegetable broth, tomato puree, and rinsed lentils, then bring the mixture to a gentle boil.

• 6

  Reduce the heat to low and simmer for 15 minutes until the lentils are tender and have absorbed most of the liquid.

• 7

  Gently fold in the tofu cubes and coconut milk, allowing them to heat through for 3 minutes.

• 8

  Stir in the fresh spinach until wilted, then finish with lime juice, salt, pepper, and fresh cilantro.